To Make The Cake: Preheat the oven to 350F. Grease a 12 cup bundt pan with nonstick cooking spray. Be careful to spray all the crevices of the pan.
In a mixing bowl combine flour, cinnamon, pumpkin pie spice, ginger, baking soda and salt. Stir to combine.
In a second mixing bowl combine sugar, pumpkin, eggs, oil, yogurt and vanilla. Beat together with a spoon until mixed.
Gently stir dry ingredients into the wet until everything is well combined.
Pour the batter evenly into the bundt pan. Bake in preheated oven for 30-45 minutes until top springs back to the touch and a cake tester comes back clean.
Remove the cake from the oven and allow to cool on the counter for at least 10 minutes or until cool enough to handle. When it has cooled a bit, place the cake (still in the pan) in the refrigerator until fully chilled.
To Make the Whipped Cream Cheese Filling: Put all ingredients in a stand mixer and beat on medium speed until combined. Scrap the sides with a spatula to incorporate all the ingredients.
Turn the mixer up to high and beat for 3-4 minutes. The filling will be light and fluffy.
To Make the Brown Sugar Glaze: In a small microwave safe bowl, stir together the brown sugar and apple cider. Microwave for 30 seconds until the sugar starts to dissolve.
Stir in the vanilla and 1/2 cup of the cream cheese filling. The glaze will be runny.
To assemble the cake: Gently remove the cake from the bundt pant and slice it into four layers with a sharp bread knife. Remove each layer to a plate and set aside.
Place the bottom layer on your serving platter and spread one third of the filling on top of it. Place the next layer on top of it taking care to align the pattern of each cake tier. Continue to stack layers of cake and filling until the top tier is on.
Use a spoon to drizzle on the glaze allowing it to spill over the sides.
Chill the cake until ready to serve. Store any leftovers in the refrigerator.
Plan on 10 minutes to prep the cake, 30 to bake, 1-2 hours to cool, and 15 - 20 minutes to fill and glaze the cake.